Pressure cooker magic- choco lava cake

Name: Pressure cooker magic- choco lava cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: En
Ingredients: 2 eggs; 3/4 bowl Wheat Flour + some more for greasing; 1/2 bowl granulated sugar; 1/3 bowl refined sunflower oil or any vegetable oil; 1 and 1/2 teaspoon baking pwd; 1/2 teaspoon eating soda; 4 tablepsoons unsweetened cocoa pwd; 1 teaspoon vanilla essence; 1 bowl Amul Fresh Cream; 1 small Cadbury Bournville dark chocolate; 1/3 bowl unsweetened cocoa pwd; 4 tablepsoons powdered sugar

Other

Very Easy

50 min

Preparation

Preparation20 min

Cook time30 min

Prepare the filling:Heat the cream till it just starts boiling. Break the dark chocolate in a bowl. Pour the cream over the chocolate. Add sugar. Stir well.
Add a little cocoa pwd at a time and keep stirring to form a smooth and creamy chocolate lava. Let the filling cool completely till you prepare the cake batter.
Pre-heating the Cooker. Place the cooker on the gas stove on the small burner and least heat. It is advisable to use the cooker plate to avoid direct heat to the moulds.
Sieve the atta, baking powder and baking soda together with the Maida strainer (with smallest holes). Add cocoa pwd to this and mix well. Keep aside.
Beat the sugar and oil till smooth and creamy. Add eggs to this and beat again. An electronic egg beater can also be used but make sure not to overbeat. Add vanilla essence.
Add the sieved flour (little at a time) to this mixture and beat till all the ingredients are just mixed well.
Grease 4 small bowls with oil and atta. Fill half the moulds with cake batter. Place a tbspn of filling right in the middle (be careful!!).
Now pour some more batter on the top to cover the filling completely. The moulds should be 3/4th filled. Finally the preparations are over.
Now place the moulds in the oven and cover the cooker with a plate kept upside down which will also allow the steam to escape.
Keep on the medium heat and let it bake for 20 minutes. Do not open the cooker for 20 minutes.
After 20 minutes open the lid and check to see if the cake rises well and leaves the moulds from the ends. Now reduce the heat to minimum and keep it for another 10 mins. Turn off heat. Take out the moulds and let them cool.
Clockwise: Cake Batter , Filling places in the center , Filling covered with cake batter , Moulds placed in the cooker.